Now vegan lentil bolognese isn't really something you can make over a tin-can or in a hostel or a hotel, so save this one for when you have access to a real kitchen.

(Wondering how to have access to a real kitchen whilst travelling?? Check-out Airbnb and house sitting.)

Personally, I think vegan lentil bolognese is the ultimate comfort food (perhaps because my mum makes such good bolognese). BV (Before Vegan) meat bolognese was one of my absolute favourite dishes, and I was sad to 'give it up'. Until I found this recipe, which I think is even better than the meat version! (Plus of course, it doesn't involve dead cows.)

How to make vegan lentil bolognese

Preparation time: 3 minutes

Cooking time: 1 hour

Total: 1 hour

Serves: 2

Ingredients

1 tablespoon olive oil

3 cloves of garlic

4 sun-dried tomatoes

6+ mushrooms

2 carrots

1 tin brown lentils

2 tins chopped tomato

chilli, salt, pepper (to taste)

pasta

red wine

Method

Heat oil in a large pan, crush garlic cloves and add to pan with chilli. Cook for 2-3 minutes until fragrant